Houmous or hummus is such a handy thing to have in the fridge and really quick to make. It is very healthy, very cheap, full of fibre and an excellent animal-free source of protein. It is also very handy as a weaning food for children with allergies.
Beetroot is a brilliant vegetable, bursting with antioxidants, fibre and vitamins. The vacuum packed ones are very convenient. If you want to buy it raw, just trim the ends, wrap in foil and roast for 45 minutes or until soft. The skin just falls away and it is delicious!
I’ve had some vacuum packed beetroot in my fridge for over a week and haven’t used it due to us having a lot of packed lunches. Not the ideal food on the go!!! Therefore I thought it could be transformed into a relatively un-messy sandwich or salad ingredient by adding it to houmous.
- 1 400g can chickpeas
- 1 tablespoon of tahini
- juice of 1 lemon
- 1 clove garlic, chopped
- 1 small cooked beetroot, chopped
- Add all the ingredients into a blender and whizz until you get the consistency you like, I prefer it quite smooth.
Do feel free to adjust the amounts to your taste. You can try any other roasted vegetables instead of beetroot. Alternatively, if you omit the beetroot you magically get normal houmous!